spicy asian noodles

<em>These Spicy Sesame Noodles are creamy, perfectly spiced, and easy to make! A cozy and satisfying vegan dinner that's even better than takeout.</em>

Spicy Sesame Noodles (Ma Jiang Mian)

(300 grams) All-Purpose Flour,

Salt

tbsp Neutral Oil

(140 milliliters) Filtered Water

tbsp Tahini or Sesame Paste

tbsp Smooth Peanut Butter

2-3 tbsp Light Soy Sauce (to taste)

tsp Unseasoned Rice Vinegar

Sugar

Water

tsp Toasted Sesame Oil

Toasted Sesame Seeds

Peanuts

Seedless Cucumber, sliced

Cilantro

Green Onions

Chili Oil, to taste (this is what makes things spicy!)

First, Whisk the Flour and Salt together in a large bowl. Add the Oil to the center of the bowl, and use chopsticks to mix well.

Slowly add the water to the Flour mixture a little at a time, using the chopsticks to mix everything together. Once you can no longer mix the dough with the chopsticks, use your hands to knead the dough and form a ball. It may look slightly lumpy, but that’s okay!

Return the dough ball to the bowl and cover with a damp tea towel; let rest for 20 minutes. The dough will not rise, but will become more elastic and easier to work with.

Divide the dough into 2-4 portions, to make it easier to work with. Flour your surface and use a rolling pin to roll the dough into a thin sheet (about 1 cm or ⅓” thick). Dust the sheet with more flour, flip it, then dust it again.

Re-flour your surface (notice a theme here?), then fold the dough sheet into 3-4 layers. Cut the dough into thin strips (~1/3&#8243;) to create noodles, unfolding the dough to reveal the noodle. Let the noodles rest for another 15 minutes before gently “pulling” the noodles (by holding the ends and “bouncing” them on your floured surface) to stretch them out. This step is optional, but fun!

Dust the noodles with even more flour to prevent sticking, then bring a large pot of water to a boil. Cook the noodles for 3-5 minutes, until tender. You may have to do this in batches, depending on how large your pot is. Serve the noodles immediately &#8211; they’re best when hot!

     Add all of the ingredients except for the hot water to a medium bowl and mix well. Slowly whisk the Hot Water into the sauce, then taste and add any extra ingredients according to your personal preference. Refrigerate any Sauce leftovers for up to one week.

Cook your desired Noodles according to the package instructions, if you are not making them from scratch.

Add the Noodles to a bowl, then toss them with the Sesame Sauce. Top with Cucumber, Green Onion, Cilantro, Toasted Sesame Seeds, Chopped Peanuts, and a hefty drizzle of Chili Oil to finish things off! Serve warm and enjoy.

Made this tonight (didn’t have time to make my own noodles so used soba noodles) and it was delicious!

This recipe looks sooo good! I'm glad I don't have work tomorrow because now I have time to try these noodles haha thank you!

Amazing recipe! super easy and delicious, I added dried minced garlic and ground ginger powder to the sauce!

It is AMAZING!!!! Ahh! I cannot even explain how much I enjoyed this! My mom made her italian inspired with veggies, olive oil, and vegan parmasean! They were both sooo good! You HAVE to try this!

My whole family loved this. The sauce is super yummy. I love the combo of tahini and peanut butter. I  used lo mein noodles and added some steamed broccoli and sliced bell peppers.

This recipe is DELICIOUS! Almost identical and comparable to the ones I've had in Taiwan. I used dry, Taiwanese noodles in a package. I might try some fresh udon noodles next time. Do you know how many calories this is?

This Spicy Asian Noodle Bowl is so easy to make and uses very simple ingredients already in your pantry. It's oil-free, delicious, and ready in as little as 5 MINUTES!

5-Minute Spicy Asian Noodle Bowl

4-ounces Asian brown rice noodles

Tbsp low-sodium soy sauce

maple syrup

Tbsp Sriracha

cornstarch

Green Onion

Sesame Seeds

Cook the noodles according to the directions on the package.

As the noodles cook, make the sauce by adding all the ingredients to a small bowl and whisk until everything is combined. Set to the side and wait for the noodles to finish cooking.

Once the noodles are finished cooking, drain and add them back to the sauce pan.

Pour the sauce into the noodles and stir until the sauce covers the noodles and thickens.

Sprinkle with desired toppings and enjoy.

Thanks for this wonderfully simple recipe! Yummy! 😊

Eating it as I write the Comment. Super easy and really good added Snow Peas and baked Tofu. Keeper in my Book

Do you see an issue with adding more veggies, e.g. broccoli, snow oeas, etc?

Oh my gosh!  A friend showed up unexpectedly at lunch time, so what to make that was fast and that I had all the ingredients for; this was it!  I quadrupled the sauce  with a bag of rice noodles and added sautéed onions, red bell pepper, carrots  and mushrooms.  Fantastic.  Three of us ate the entire batch. Delicious and lots of compliments. So nice to have a quick recipe with items always have on hand. Thanks Shane!

Wow, so good!  I had to make with half the Sriracha as I'm super sensitive to spicy-hot stuff and it just hit my threshold for spice, while Hubby enjoyed it *thoroughly* and added some more Sriracha to his bowl.  Thanks for yummy easy healthy dishes!

Saw this recipe on your Facebook page. I quickly stir fried up some broccoli and kale, tossed in some leftover pasta and poured over a double (didn’t double the siracha) batch if sauce. I cleaned up while the sauce thickened. Lunch was ready in 15 minutes and it was delicious! Will definitely be making this sauce over and over!

This is excellent. I can't get over how good it is. Thank you so much!

Just made this for the first time and it was SO good!!  Love how quick and easy this was to make too.   I garnished it with cilantro and it was amazing!  Thank you for another solid recipe.

Thanks, Shane, for another easy, delicious recipe!  I quadrupled the recipe (just doubled the sriracha, used a full box of brown rice noodles, and water sautéed sliced onion, red bell pepper, celery, and broccoli.  Also added your easy baked tofu.  Heated it all up together and topped with chopped green onions and sesame seeds.  So yummy -- definitely a keeper recipe!

This is awesome! Easy to make and so flavorful. It satisfies my spicy cravings and isn't overly sweet. I added some broccoli but next time I'm going to saute other veggies to go with it. Thanks so much for a great recipe.

Fast, simple and delicious!! Thanks for all your amazing recipes.

Shane, Oh My Stars! This- THIS! Exactly what is needed here. Great flavor. Easy to make AND embellish. It is a definite "keeper". Thanks be for inspiring me. Truly.

We loved this recipe, it will for sure be a keeper!  
thanks Shane!

This was so delicous and is definitely a keeper. We love leftovers, so I quadrupled the recipe, but used only 1 1/2 Tblsp. of sriracha. I followed some comments from others and water sauteed diced carrots, sliced mushrooms, and diced zucchini to add to the noodles and sauce. I also added some frozen peas near the end of cooking the noodles. My husband, son and I loved it! Next time I will add chopped bell pepper and broccoli, but was out of them today. I just discovered your website and I'm excited about trying our more of your recipes.

This was amazing.  I microwaved a bowl of frozen stir-fry veggies from Costco, tripled the recipe (except for the Sriracha sauce which I left at one tablespoon), and poured the nuked veggies into a fry pan followed by the noodles and then the sauce.  Delicious, and my husband came back for seconds!  Sesame seeds on top.  Love your simple and wonderful recipes, Shane.  ♥️

So, it was 7:00pm and I still needed to figure out something for supper. The “5 minute….” caught my eye. Wow! It was amazing! I doubled the recipe to take leftovers to work for lunch the next day, but we ended up eating it all! I did halve the sriracha, which was still plenty for us. This will be my go-to for last minute every time. Thanks so much, Shane!

What a godsend this recipe was! Got home from a full Saturday of shopping and errands and hungry. Threw some tofu into my press. Did a quick 30 min. marinate by doing 1.5 times the marinate recipe for the noodles. Water sauteed some onions mushrooms and broccoli while the noodles cooked, and the tofu baked. Threw it all together and garnished with toasted sesame seed. Now I'm going to put my feet up and take a little nap in my chair. I've earned it, thanks to you, Shane. Much appreciated!

My favorite go-to meal! I cook slivered carrots and broccoli in with the noodles. Drain it and add the sauce ( with some chunky peanut butter added). So good!

This recipe is going into the weekly rotation. It is delicious, healthy, versatile, quick, and easy. It's the perfect meal for Mondays, the day I least feel like cooking. The possible combinations are endless too, so we won't tire of it. This first time we had it with broccoli, carrots, edamame, water chestnuts, and bamboo shoots. Then topped it with sesame seeds and green onions. Sooo good! Next time I'm thinking lots of garlicky bok choy, water chestnuts, and carrots, topped with sesame seeds, bean sprouts, and a little green onion. This is the 3rd recipe I have tried of yours Shane and they have all been winner, winner, healthy dinners! I can't tell you how much I appreciate your efforts and your sharing of these healthy, delicious, whole, oil-free, vegan recipes. Thank you! Peace n Love

I decided to make this for the first time on a night when I was miserably sick, but the Littles still needed to be fed. It was a little spicy for the Littles, but super yummy! 
I loved that it was super easy and quick when I felt so miserable, and yet really tasty. I added broccoli and tempeh to it to round it out a little. I will for sure make this again. Thanks so much for sharing this recipe!

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Top 2 spicy asian noodles recipes from across the web

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The most viewed spicy asian noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine